Ichiro

Ichi Kazatos bare-bones sushi restaurant keeps astonishing people with just how good  and generous  the chef is. A two-item lunch combo may fill up your table, and he slices his sashimi so thick youre shocked it still melts in your mouth. He may not offer dozens of varieties of rare fish, but everything, from the fat Americanized spider rolls to the ultra-classic chirashi (bowl of sashimi over sushi rice), is gorgeous. Low prices let you splurge on the seventy-plus sakes in his coolers.